Favorite Client Recipes: Thanksgiving Inspiration 2018

I create a lot of recipes for different clients and wanted to share a few of my favorites I’ve done the last few years for some Thanksgiving inspiration. My clients normally give me some parameters to work within and I create things that are inline with their specific brand. I like a lot of flavor in my food, but I like to keep the ingredients and preparation simple. Not only does it let the natural ingredients sing (you really can taste the difference in really good ingredients - like a great carrot- when you keep it simple), but I end up being able to spend more time being with the people I love and less time being overly fussy with my food.

A majority of these recipes were created for a client’s very traditional brand where the food isn’t necessarily vegetarian or health-focused, but almost all of the recipes can easily be made healthier, plant-based and refined sugar-free with a few easy substitutions. I made some notes under each dish to help get your creative juices flowing. Don’t be afraid to experiment and use these recipes as blueprints to create something of your own.


 photo: peter frank edwards

photo: peter frank edwards

Simple Roasted Root Vegetables

Created for Le Creuset. Root vegetables and herbs. It is hard to go wrong with this. You can find the recipe here



 photo : peter frank edwards

photo : peter frank edwards

Macaroni & Cheese with Garlic Parsley Bread Crumbs

Another classic recipe I created for Le Creuset. Just yum. You can find the recipe here.

Vegan Apple Bourbon Pie

I created this recipe for a collaboration with my friend Kathryn Budig, Thug Kitchen, Candice Kumai and Dan Churchill. I used sugar for this particular recipe (I went refined sugar-free later that year), but you can easily substitute maple syrup for the sugar. Usually 1/4 to 1/2 cup of maple syrup will provide plenty of sweetness, but I normally start small and taste before adding any more.

Find the recipe here



Fall Vegetable Barley Stew

I created this recipe for Le Creuset as a “day after Thanksgiving” stew where you could add your left-over turkey or chicken or as a vegetarian main dish - just substitute vegetable stock. You can find the recipe here

 photo: christopher testani

photo: christopher testani

 photo: peter frank edwards

photo: peter frank edwards

Apple Tart Tatin with Fleur de Sel

I created this recipe for Le Creuset and this is by far one of my favorite apple dessert recipes ever. It is not vegan, but a few substitutions could easily make that possible. I am going to try it for Thanksgiving and will share the recipe. You can find the original here


 photo: peter frank edwards

photo: peter frank edwards

Braised Greens

Leave out the pancetta and up your garlic and shallots. Substitute vegetable stock. Add some seeded and sliced habenro pepper and a dash of cider vinegar. You can find the recipe here.


 photo: peter frank edwards

photo: peter frank edwards

Coconut Milk Bread Pudding with Orange-Ginger Syrup

This recipe is so good. I love the flavors of orange, ginger and cardamom. Maple syrup could be substituted for any sugar and I think a chia egg may work for the pudding. You can find the recipe here

 photo: Lesley Unruh

photo: Lesley Unruh

Dried Cranberry & Leek Herbed Dressing

This could easily be made vegetarian using vegetable stock and leaving out eggs. You can find the recipe here

 photo: christopher testani

photo: christopher testani

Sage & Citrus Glazed Turkey

I created this recipe for Le Creuset and while I don’t eat turkey, I did taste the sauce and it has received good reviews from people that fo eat meat. You can find the recipe here